How to make crispy baked tofu every time – using just 5 ingredients and a super simple method, this baked tofu is tender in the middle with a crispy, crunchy breaded shell! Plus, it’s easy to customize with your favorite seasonings!
If crispy baked tofu is what you’re after, then look no further. Using store-bought OR homemade tofu and a super simple process, you can enjoy crispy breaded tofu whenever you like!
Best of all, this baked tofu is super versatile – chop it into smaller pieces, use the seasonings of your choice, omit the breading, etc. – there are tons of ways to enjoy this crispy baked tofu recipe while still adapting it to your needs.
Plus, within this post, I’ll take you through my top tips on how to make crispy tofu, how to freeze tofu, how to press tofu, and how to cook tofu in the oven.
Top Tips For Super Crispy Baked tofu
- Use extra-firm tofu: I’ve tried this method with various ‘firmness’ levels, and extra-firm really is the very best option for the crispiest results.
- Freeze your tofu: if you cook tofu often, then you’ve likely heard this tip before. Freezing tofu yields firmer, spongier, chewier tofu that not only tastes better but yields the crispiest results (check below for the freezing method).
- Make sure to press that tofu! And I mean, to within an inch of its’ life.
- Don’t omit the starch: cornstarch is an absolute marvel and turning your limp tofu into a crispy tofu dream!
How To Freeze Tofu (and why)?
One of the best tips that I can give you for better textures, flavor, and more crispy tofu is to freeze it!
Why? Because when the tofu freezer, the water within the tofu expands as it becomes ice crystals. Upon thawing, it leaves behind small, spongy holes that help to suck up the extra flavor, provide a different texture – and upon pressing, you’ll get out way more liquid than if you don’t freeze the tofu first.
Note: If you prefer the creamier texture to something more pillowy/chewy, you may not prefer the pre-frozen tofu texture.
To Freeze Tofu
You can do so in its packaging or first drain it and then wrap it up (in plastic wrap/beeswax wrap) before placing it in the freezer whole or in slices. Once frozen, the tofu should be fine for between 2-3 months in the freezer.
If you want to do this for a recipe soon, then I suggest freezing it overnight, then moving it to the refrigerator to thaw during the day in time to press and bake it in the evening.
To thaw, move the tofu to the refrigerator and allow it to thaw completely before pressing all the excess liquid out of the tofu and continuing with your cooking method of choice i.e., this oven-roasted tofu.
Chef’s Note: Freezing tofu can turn it yellow – don’t worry, that’s normal!
How To Make Crispy Tofu
The Ingredients
- Tofu: this will work with firm and extra-firm (though the latter will be crispier).
- Cornstarch: you could also use arrowroot if that’s all you have – though cornstarch yields the crispiest results (whether baked, fried, etc.). Arrowroot may also become slightly slimy if you’re adding the tofu to sauces.
- Oil: I use sesame oil though you could use olive oil, avocado oil, coconut oil, or another cooking oil.
- Soy Sauce: or GF tamari or coconut aminos. Dark soy will yield the best flavor, but use reduced-sodium if preferred.
- Seasonings: garlic powder, salt (although soy is salty, so feel free to omit this)
- Breadcrumbs: Panko and GF breadcrumbs will also work for super crunchy tofu. Panko tofu yields the crunchiest results. Though feel free to omit it if preferred, and you’ll still have a wonderful result.
The thing about tofu is that it’s begging to be seasoned any which way you’d like. I did a very simple seasoning for this recipe – however, feel free to experiment with Italian Seasoning, Za’atar, curry powders, ‘Cheesy’ results using nutritional yeast, onion & garlic powder, and smoked paprika, etc.
The Step-By-Step Instructions
First, freeze, thaw, and press your tofu (or at-least press it if you don’t want to use the freeze method (above).
Step 1: Press The Tofu
Since this is another thing many people new to tofu want to know – don’t worry, there are several ways to press tofu with no ‘tofu press’ required.
Top tip: try to press the tofu evenly across the block’s surface, and don’t use something too ‘heavy’ when pressing the tofu, or it may break/crumble.
No matter which method you use, try to do it either in the sink or with a pan/dish underneath for the drained liquid to drop down into.
1. With a couple of chopping boards and a ‘weight’: simply place your tofu between two chopping boards and weight it with something heavy like a cast-iron skillet, a heavy book, or some cans.
2. Wrapped in cloth and weighted: if you don’t have two chopping boards to spare, then you can use this method. First, wrap the tofu block in a clean kitchen towel or several paper towels layers (this can be done on a plate, pan, etc.). Place either a chopping board or large skillet over the top of the tofu and weigh it down with cans or jars from your cupboards.
How long does it take to press tofu?
Using either of the methods above (without a tofu press) can take around 30 minutes (up to 60 if you want to be super thorough). WITH a tofu press, this is closer to 15 minutes. That’s it if you want to press out as much as possible (this can be between 1/4-1/2 cup of liquid!). You can reduce the pressing time but this will affect the crispiness of the oven-baked tofu.
No matter your intention with the tofu, I would press it for at least 10 minutes, minimum.
Step 2: Slice and season the tofu
Preheat the oven to 400ºF/200ºC.
Cut the tofu into slices. I cut 3-4 slices. You can cut thinner slices, but this will reduce the baking time.
In a shallow bowl/plate, combine the cornstarch, garlic powder, and optional salt (or other seasonings of your choice).
Coat each slice of tofu with the cornflour mix – there’s no need to dust off the excess unless it’s really cakey on your tofu slices.
Step 3: Par-bake it
Lay the tofu slices on a baking sheet and bake them in the oven for 10-15 minutes.
Meanwhile, combine the sesame oil and soy sauce in a small bowl (optionally add a little maple or another sweetener to balance the salty soy).
Step 4: Marinate, Bread & Finish baking
Remove the baked tofu from the oven and, using tongs, dip each slice first into the soy mix and then the breadcrumbs.
Chef’s note: the oil can stop the soy from penetrating as deep into the tofu, so feel free to first dip the tofu in the soy and then spray a little oil – but I’ve found I prefer the results when I mix the two.
Place back on the baking sheet and return to the oven to bake for a further 10 minutes.
To Make Ahead & Store
To make ahead: once pressed, the tofu can be stored in the fridge in an airtight container for 3-4 days. That way, you can marinate and bake it as needed throughout the week.
Storing: The tofu will lose its crispiness when over time. However, the leftovers can be stored in an airtight container in the fridge for between 4-5 days.
To reheat: you can pop the baked tofu back in the oven till heated through (this should help it crisp up a little more again too). Alternatively, you could reheat them on the stovetop.
How To Serve
Once baked, the uses for this crispy baked tofu are practically endless. Here are some of my favorite ideas:
- As a snack – with vegan peanut sauce, Katsu curry sauce, Creamy Avocado Cilantro Sauce, etc.
- Nourishing bowls – like this Healthy Veggie Burrito Bowl (Mexican Rice Bowl), BBQ pulled jackfruit Japanese Donburi bowl, etc.
- In salads – Healthy Thai Noodle Salad, Healthy Taco Salad, Vegan Kale, Butternut Squash + Quinoa Salad, etc.
- Fajitas, burritos, and other wraps – like this BBQ Jackfruit Veggie Burrito (7-Layer Burrito).
- Tacos – like these Rainbow Vegan Tacos or Meat-free Tacos: 4-ways.
- Stir-fries – use as the main protein as part of any stir-fry.
- Within curry – like this Thai red or Green Curry or Indian/Japanese-style curry dishes.
- Drizzle with your favorite sauces- bbq, teriyaki, etc.
- Serve with grains – i.e., alongside this Simple quinoa salad with walnuts and avocado, Quinoa, Brown Rice, Cilantro Lime Rice, etc.
Recipe Notes
- You can slice your tofu how you please for this crispy baked tofu: cubes, triangles, slices, etc. The thinner/smaller the slices, the faster they’ll bake, so be aware and keep an eye on the oven.
- If you’re using smaller pieces (like cubes), it may be easier to coat the tofu by adding the starch to a large ziplock bag, adding the tofu, and shaking until they’re thoroughly coated. You can do the same with the breadcrumbs.
- Get creative with the seasonings: the soy sauce, oil, and garlic powder is really just a perfect base. Feel free to experiment with your favorite herb and seasoning blends (add them in the second part of baking, so they don’t burn in the oven)
- Feel free to omit the breadcrumbs: you won’t get the extra crunch of the breaded tofu, but you’ll still have wonderfully crispy results.
Related Recipes
- How To Make Tofu at Home – Two Simple Methods
- Easy Vegan Tofu Scramble Recipe
- Simple Homemade Soy milk Recipe
- How To Make Soy Yogurt (Vegan Yogurt Recipe)
If you try this crispy baked tofu recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
How To Make Crispy Baked Tofu
Ingredients
- 8 oz tofu 1 block firm or extra-firm
- 1 Tbsp cornflour or arrowroot
- 1/2 tsp garlic powder
- 1/2 tsp salt optional
- 1 Tbsp sesame oil or coconut, olive, avocado oil, etc.
- 1 Tbsp soy sauce or GF tamari/coconut aminos
- 1/4 cup breadcrumbs or GF crumbs, panko, etc.
Instructions
- Freeze, thaw, and press your tofu (or at-least press it if you don't want to use the freeze method (see blog post for details).
Step 1: Press The Tofu
- Top tip: try to press the tofu evenly across the block's surface, and don't use something too 'heavy' when pressing the tofu, or it may break/crumble.No matter which method you use, try to do it either in the sink or with a pan/dish underneath for the drained liquid to drop down into.
- With a couple of chopping boards and a 'weight': simply place your tofu between two chopping boards and weight it with something heavy like a cast-iron skillet, a heavy book, or some cans.ORWrapped in cloth and weighted: if you don't have two chopping boards to spare, then you can use this method. First, wrap the tofu block in a clean kitchen towel or several paper towels layers (this can be done on a plate, pan, etc.). Place either a chopping board or large skillet over the top of the tofu and weigh it down with cans or jars from your cupboards.Press the tofu for at least 30 minutes – up to 60 to be super thorough. You can press as much as 1/2 cup liquid from the tofu block.
Step 2: Slice and season the tofu
- Preheat the oven to 400ºF/200ºC.
- Cut the tofu into slices. I cut 3-4 slices. You can cut thinner slices, but this will reduce the baking time.
- In a shallow bowl/plate, combine the cornstarch, garlic, and optional salt (or other seasonings of your choice).
- Coat each slice of tofu with the cornflour mix – there's no need to dust off the excess unless it's really cakey on your tofu slices.
Step 3: Par-bake it
- Lay the tofu slices on a baking sheet and bake them in the oven for 10-15 minutes.
- Meanwhile, combine the sesame oil and soy sauce in a small bowl (optionally add a little maple or another sweetener to balance the salty soy).Chef's note: The oil can stop the soy from penetrating as deep into the tofu, so feel free to first dip the tofu in the soy and then spray with a little oil – but I've found I prefer the results of mixing the two.
Step 4: Marinate, Bread & Finish baking
- Remove the tofu from the oven and, using tongs, dip each slice first into the soy mix and then the breadcrumbs.Place back on the baking sheet and return to the oven to bake for a further 10 minutes.
To Make-Ahead & Store
- To Make Ahead: once pressed, the tofu can be stored in the fridge in an airtight container for 3-4 days. That way, you can marinate and bake it as needed throughout the week.Storing: The tofu will lose its crispiness when over time. However, the leftovers can be stored in an airtight container in the fridge for between 4-5 days.To Reheat: You can pop it back in the oven till heated through (this should help it crisp up a little more again too). Alternatively, you could reheat them on the stovetop.
Notes
- Use Extra-firm tofu: I’ve tried this method with various ‘firmness’ levels, and extra-firm really is the very best option for the crispiest results.
- Freeze Your Tofu: If you cook tofu often, then you’ve likely heard this tip before. Freezing tofu yields firmer, spongier, chewier tofu that not only tastes better but yields the crispiest results (check the blog post for the freezing method).
- Make sure to press that tofu! And I mean, to within an inch of its life.
- Don’t omit the starch: Cornstarch is an absolute marvel and turning your limp tofu into a crispy tofu dream!
Other Notes:
- You can slice your tofu how you please for this method: cubes, triangles, slices, etc. The thinner/smaller the slices, the faster they’ll bake, so be aware and keep an eye on the oven.
- If you’re using smaller pieces (like cubes), it may be easier to coat the tofu by adding the starch to a large ziplock bag, adding the tofu, and shaking until they’re thoroughly coated. You can do the same with the breadcrumbs.
- Get creative with the seasonings: The soy sauce, oil, and garlic powder is really just a perfect base. Feel free to experiment with your favorite herb and seasoning blends (add them in the second part of baking, so they don’t burn in the oven)
- Feel free to omit the breadcrumbs: You won’t get the extra crunch of the breaded tofu, but you’ll still have wonderfully crispy results.
Nutrition
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